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Alessandro Pavoni's signature pesto recipe

Alessandro Pavonis aMares Signature Pesto Pasta

Preparation time
30 Minutes
Cooking time
20 minutes

Alesandro Pavoni's, a'Mare signature Pesto pasta is an uncomplicated yet deeply flavoursome dish. A refreshing white like Pinot Grigio, Vermentino or a Sauvignon Blanc is an ideal accompaniment.


20g garlic

20g macadamia nuts

20g pine nuts

20g pecorino

30g parmesan

Salt, to taste

60g basil

90g extra virgin olive oil

400g pasta, cooked al dente

Recipe by: Alessandro Pavoni

Photography by: John Paul Urizar

Styling by: Michaela Le Compte


1. Remove the core from garlic and blanch in cold water 3 times

2. Toast macadamia and pine nuts in perforated tray at 130ºC for 20 minutes.

3. Grate and combine pecorino and parmesan.

4. With a large mortar and pestle, add toasted pine nuts, macadamia nuts and garlic in the mortar and smash with the pestle, finishing with a circular movement

5. Once the nuts and garlic become a paste, add salt and basil inside the mortar (salt will help crush the basil). Hammer in a circular movement, scrape and repeat for about 15 minutes. Once all the above ingredients are perfectly smashed, add the 2 cheeses into the mortar and mix – this well help make the pesto creamy.

6. Once all combined, add the extra virgin olive oil very gently, and mix with a spoon – the oil will help prevent the oxidation of the pesto.

7. Add just-cooked al dente pasta inside the mortar and mix with the pesto, making sure you combine every bit of sauce available. Serve from mortar to bowl.

Wine Match:

Pinot Grigio or Vermentino

Preparation Time
30 Minutes
Cooking Time
20 minutes